Baba au Rhum – a bundt no knead rich yeast coffee cake with dried fruit, soaked in rum syrup and filled with whipped cream and fresh strawberries.
Thank you Red Star Yeast for sponsoring this recipe.
The first time I heard the name Baba-au-Rhum I was wondering what language is that and what on Earth is it. It took a small bite to make it clear for me it was something I would forever love and have probably eaten a fair amount of it throughout my childhood.
Baba-au-rhum is a rich cake, a no knead yeast cake, baked in a bundt form and soaked with a rum flavored sugar syrup. It is said that its origin are sometimes during the 18th century when the exiled king of Poland soaked a dried cake in an alcoholic drink.
A couple of years later, this soaked cake was beginning to make its appearance in French patisseries and slowly being introduced in other European cuisines as well.
Growing up in Romania my mom made these small cakes soaked in sugar syrup and topped with whipped cream. Savarines.
While making this Baba-au-Rhum memories from the childhood rolled in front of my eyes. I saw the small kitchen in the tiny apartment I grew up with the stove right at the entrance and us, peeking through the window door until the cakes were done.
Then the waiting part. I was never a patient person and waiting for the cake to cool down, watching my mom slowly pouring syrup on top of the cake and, if we were behaving, we got to lick the beaters once the cream was whipped.
Once my baba au rhum was done and cooled I thought to myself, why not fill it with some cream, just like my Mom used to? I had some heavy cream and fresh strawberries in the fridge, no excuse not to make it even more irresistible.
The trick is not to overly soak the cake in syrup before slicing it, otherwise it will break into pieces. In the end mine was fully soaked, but I added poured some syrup over the sliced cake, making it easier to put it back together once the cream and strawberries were spread over the bottom layer.
The recipe comes from Red Star Yeast. I didn’t do many adaptations. As usual, I reduced the amount of yeast allowing my dough to rise and develop flavors over a longer period of time. Also added dried blueberries instead of currants and halved the rum sugar syrup, well halved the amount of sugar and water, not the rum.
For similar recipes check our Red Star Yeast collection of recipes.
This recipe is sponsored by Red Star Yeast. Opinions are and always will be mine.